Fusilli With Three Cheese and Red Bell Pepper

• 4 tablespoons butter
• 2 red bell peppers, julienned
• 1 teaspoon salt
• 34 lb fusilli
• 14 lb fontina, grated (about 1 cup)
• 3 ounces mozzarella cheese, grated (about 3/4 cup)
• 6 tablespoons parmesan cheese, plus more for serving
• 14 teaspoon fresh ground pepper

1. In a mdeium frying pan, melt one tablespoons butter over medium-low heat.
2. Add the bell peppers and 1/4 teaspoons salt and cook until soft, about 10 minutes.
3. Heat the broiler and butter a large shallow baking dish.
4. Cook fusilli until al dente in a large pot of boiling, salted water, about 13 minutes.
5. Drain and return to pot.
6. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoons salt, the sauteed bell peppers, fontina, mozzarella, 3 tablespoons Parmesan and black pepper.
7. Transfer pasta to the prepared baking dish and sprinkle with the remaining 3 tablespoons Parmesan over the top.
8. Broil until the top begins to brown, 3 to 4 minutes.
9. Serve with additional Parmesan.

butter, red bell peppers, salt, fusilli, fontina, mozzarella cheese, parmesan cheese, ground pepper

Taken from www.food.com/recipe/fusilli-with-three-cheese-and-red-bell-pepper-140180 (may not work)